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Tofu Egg Salad
A vegan egg salad sandwich made with tofu.
Course
lunch
Cuisine
American, vegan
Keyword
eggless egg salad, tofu egg salad, vegan egg salad, vegan egg salad sandwich
Prep Time
10
minutes
minutes
Resting time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
8
sandwiches
Calories
168
kcal
Author
Monica Davis
Ingredients
14
oz
firm or extra firm tofu
(1 container water-packed tofu)
¾
cup
vegan mayonnaise
1
tablespoon
spicy brown mustard
1
teaspoon
salt
(or Kala Namak salt, aka black salt for an extra egg-like flavor)
½
teaspoon
garlic powder
½
teaspoon
paprika
1
dash
turmeric
For sandwiches
16
slices
bread
Add ons
1
medium
tomato sliced
8
large
lettuce leaves
US Customary
-
Metric
Instructions
Drain and press firm or extra firm tofu and pat it dry with a towel or paper towel.
Cut the tofu into very small cubes like you would an egg for an egg salad sandwich.
Add vegan mayo, mustard, salt, paprika, and turmeric to a mixing bowl and stir well.
Add the diced tofu and fold it into the mayo mixture until well coated.
Keep it in the fridge until you are ready to spread it on sandwiches. (It tastes best if it sits for a few hours in the fridge).
Notes
The tofu egg salad will taste better if it is allowed to sit and absorb the flavors for a few hours.
Make it the night before and keep it in the fridge to let the flavors blend more.
It will keep for up to 5 days in the fridge. (I don't recommend freezing.)
Nutrition
Serving:
0.25
cup
|
Calories:
168
kcal
|
Carbohydrates:
2
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
1
g
|
Sodium:
467
mg
|
Potassium:
87
mg
|
Vitamin A:
70
IU
|
Calcium:
18
mg
|
Iron:
0.7
mg